Carrots Carrots, Everywhere! The muffin post

Several of you were asking about the muffins that I send to school with my kids each week. Particularly the ones involving carrots. Here are three recipes that we love around here.


Carrot Cake Muffins

These babies are a good source of carotene Vit E, Choline, Vit B1, B6, B12, folate and iron.

3 eggs
1 c soft brown sugar
3/4 cup peanut oil
2/3 cup unbleached white flour
cant 2/3 cup whole wheat flour
2 tsp baking powder
1 heaping tsp cinnamon
1 tsp salt
1 tsp real vanilla extract
3 carrots grated
juice from 1 orange
1/2 c golden raisins

Preheat to 350f  line dozen muffin tins

beat eggs in large bowl then add sugar and beat again. Add oil and beat until well mixed, then add remaining ingredients and stir until thoroughly mixed.

fill muffin tins and bake 25-30 minutes or until skewer comes out of center clean. These can really be all over the place cook time because I converted this from a cake recipe so you should start watching them around 20 minutes just to be safe.

* want to dress these up as a healthy alternative to a cupcake. Make a frosting from mixing a generous 3/4 cup low fat plain yoghurt, 2 TBSP confectioners sugar and the juice of half a lemon.

Oatmeal Carrot Cinnamon Muffins (Oatmeal Apple Cinnamon Muffins)

These little guys are the ones that you will see most often in lunch boxes around here.  The original recipe is the one for Apples, but one day I wanted to see what would happen if we replaced the apples with carrots and they turned out great. They are made the exact same way except for the CARROT muffins you replace the apples with carrots.

Scant 1 1/4 c whole wheat flour
1/2 fine oatmeal (I  just pulse mine in the food processor a few times)
2 tsp baking powder
1/2 c light brown sugar
2 large eggs
scant 1 c low fat milk
scant 1/2 c peanut oil
1 tsp real vanilla extract
1 tsp ground cinnamon
1 large cooking apple grated / OR 2 finely shredded carrots

Preheat oven to 350f and line 12 muffin tins

Sift flour, oatmeal, and baking powder together in a large, bowl, then add the larger bits that are left in the sifter. Stir in the sugar.

In a separate bowl beat eggs, milk, and oil together until well mixed. Add to the dry mixture.

Add vanilla extract, cinnamon, and apple OR carrots. Stir until just mixed- don't over mix!

Spoon into tins and cook for 20-25 minutes or until risen and golden coloured. Let cool in the pan for a few minutes before transferring to a wire cooling rack.


Enjoy!